Flank Steak with Chimichurri SauceIngredients
* 1 flank steak, 1 1/2 - 1 3/4 lb.
* 1/4 cup olive oil
* 2/3 cup sherry vinegar
* 3/4 cup fresh parsley, chopped
* 3 tablespoons fresh oregano, chopped
* 3 tablespoon fresh lemon juice
* 6 large cloves garlic, chopped
* Salt and freshly ground pepper

Not too much prep for this recipe. Chop the parsly, oregano and garlic. Get everything ready for the marinade and put it all together.
flank steak You can make this in a bowl and add the meat to it but I made it in a bowl and marinated the meat in a large freezer zip lock bag. Either way, add the olive oil, vinegar, sherry, cilantro, oregano, lemon juice, garlic, and some salt in pepper into a bowl and stir it together.
Remove about 1/3 of the mixture and reserve for adding at the end.

Flank Steak with Chimichurri Sauce1
Add the flank steak and the remaining mixture to a zip lock bag and refrigerate for several hours. About 3 hours would be great but 2 will do. Be sure to remove the steak from the refrigerator 20 -30 minutes before you start grilling. It's always better to grill meat at room temperature.
Grill the meat directly over the heat. See my grilling tips here. Depending on your grill and how you like your meat, cook for about 5 minutes per side turning the meat over only once. If the meat looks like it is cooking too fast and is starting to burn, just move it over to a cooler spot on the grill. I brushed a little of the marinade on the steak before turning over.
Remove the steak from the grill, slice it across the grain into 2 inch wide pieces, plate it, and top it with the reserved Chimichurri sauce.
Sauted red potatoes, tomatoes, and artichoke hearts
* 1 tablespoon olive oil
* 1/2 lb. red potatoes, cut into 1 inch pieces
* 6 grape tomatoes, halved crosswise
* 1 can artichoke hearts in water, cut up
Heat the oil in a large saut pan (I made this twice. Once with a non stick pan and once with a regular saut pan and I highly recommend using a non stick pan if you have one.) Add the potatoes and saut over medium high heat until golden brown about 6 minutes. Be sure to stir the potatoes once in a while so they don't stick to the pan.
Add the tomatoes and artichoke hearts and cook for about 3 minutes. Again be sure to stir or the potatoes will stick to the pan. Season with salt and pepper and serve.

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